Use of <i>α</i>-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by <i>L. helveticus</i>

<div>Projection of variables on the principal component plane (a) and dendrogram expressing the results of hierarchical cluster analyses of similarities of products in terms of the proteolysis index and contents of protein, total nitrogen, and non-protein nitrogen (b).</div>

International Journal of Food Science

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Figure 2

Figure 2: Use of <i>α</i>-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by <i>L. helveticus</i> 

Figure 2 | Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus 